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How to cook stew at home. Strategic stocks: how to cook pork stew for the winter at home

COOKING HOME stew
Nowadays, when you can buy everything in the store, not many people decide to cook stew at home: you need to put a lot of effort and time, and a one-time purchase of meat will cost a lot. However, the opinion that cooking stew is hard labour, which does not pay off either materially or morally - erroneously.

Firstly, as with any other preservation that you prepare yourself in the summer, in the case of stew, you know exactly what is included in its composition (and this is only high-quality meat, salt, spices and a little water, and no GMOs, soy, meat waste and so on.). And if you buy products in the village from the owners, then you are sure of the quality of the meat itself, which very few residents of megacities can boast of.

Secondly, cooking stew at home at a price is not more expensive than a store, but you eat it with pleasure, without fear for your health and the health of your household.

Thirdly, the preparation of stew takes place, as a rule, in winter, when there is not so much other work, all conservation is already in the cellar.

What meat to buy? For beef stew, fresh beef in large pieces (fillet) is preferable. Already chopped meat is also suitable - azu or goulash. Veal, although it is considered a dietary product, clearly loses to beef in taste, as well as in terms of the "protein content" of the product. Frozen meat is also highly undesirable.

In order for the stew to be stored, the finished meat is poured on top with fat. By itself, beef usually does not contain the right amount fat, therefore, when preparing beef stew, fat of a different origin is used, for example, lard. If you are making pork stew, you can cut off the fat from the purchased meat, and at the end of cooking, melt and pour the stew over it.

Stew can be prepared with fresh pork, beef, lamb, rabbit and poultry.

During the cooking process, the beef is boiled down by about 40%. It means that fresh meat you need to buy more than you need stews.

Women's experience of more than one generation - not to do in critical days any conservation.

At home, it is more convenient to preserve the stew in half-liter or liter glass jars and roll it up with tin lids. Jars and lids are pre-sterilized in boiling water. So that the lids do not rust, it is advisable to lubricate them on top with any fat.

The container must be sterile - it must be boiled (or at least poured over with boiling water) and dried. For heat treatment, it is preferable to use an oven.

You need to store the stew in a cool cellar or other similar place. With normal preparation, homemade stew can be stored for five years.

A LA TUSHENKA.

Beef 900, Bay leaf 6 pcs., salt 2-2.5 tsp, ground black pepper 1 tsp, lard 50 g.

Meat cut into large pieces. Repulse from all sides. In a one and a half liter container (for example, glass jar or clay pot) put 4 bay leaves. Sprinkle the beef pieces with salt and pepper. Pack tightly into a jar. Finely chop the salo and put on top of the beef. Lay bay leaves on top. Seal the neck of the jar tightly with several folds of foil. Put the jar in a small frying pan or pan (in case of an accident). Put the frying pan with the jar in a cold oven for Lower level. Set the temperature to 180 C and simmer for 3 hours.

BEEF ROASTED

Roast beef can be cooked in in kind and with vegetables. For this purpose, the meat of the sirloin is best suited, a thick and thin edge (what for a chop). The meat must first be stewed, then fried a little in the oven, cut into small pieces, put in 0.5 l jars, pour boiling tomato sauce and add spices, browned onions, carrots. Sterilize for an hour, roll up the lids, wrap until completely cool.

POLISH POLISH BEEF stew

Wash the meat, cut into pieces, put in a bowl, sprinkle with salt and let stand for about 30 minutes. Sterilize liter or half-liter jars and lids, put the meat there, cover with lids and put in a cold oven. Do not add liquid, the meat will give its juice. Stew meat for 2.5-3 hours. In the process of cooking, the meat will sit down, then from one jar add to the rest to the top. Just do everything with a sterilized spoon. Then take it out of the oven and roll up. Put for a day in something warm, like in a bath.

HOME stew

Cut beef or pork meat into small pieces, stew in a pressure cooker in a small amount of water. Do not forget to add salt, pepper at your discretion, bay leaf. It is necessary to stew the meat for 1.5-2 hours. When ready, place hot meat tightly in clean glass jars, close with canning lids and pasteurize: half- liter jar pasteurize for 30-40 minutes. After that, jars with hot stew are placed in a pan with warm water for cooling.

HOME stew

Cut the cooked meat (beef, pork, lamb) into large pieces, trying to make them the same size and salt to taste. At the bottom of each jar, lay 1 bay leaf, 10 peas of black bitter pepper. Fill the jar with prepared meat, evenly distributing fatty and lean pieces, also do not forget to add to jars internal fat. Cover tightly filled jars. glass lids, place on a baking sheet and place in an oven preheated to 200 ° C. Sprinkle a layer of coarse salt on a baking sheet. After boiling the contents of the jar, keep it in a preheated oven for about 2 hours, then remove and roll up with sterile lids.

HOMEMADE CHICKEN stew

To prepare homemade stew, you can use fresh chicken meat along with the bones. Gut and singe the chicken carcass. Rinse it and remove the whole skin from it. Then the carcass must be cut into large pieces, salted and placed in sterile glass jars. Add internal chicken fat (if any), spicy dry marjoram or savory greens, 1/4 teaspoon turmeric, 10 black peas hot pepper. Place the jars on a baking sheet on a layer of coarse salt, cover with lids (temporary lids, only for stewing in the oven!). Place a baking sheet with jars in an oven preheated to 200 C and keep after boiling the mass in jars for at least 2 hours. After that, you need to remove the jars and immediately roll them up with sterile lids. In the same way, you can cook stew from other types of birds: goose, turkey, duck.

HOME stew

For 18-20 half-liter cans.

Fatty pork - 3-4 kg. You can buy a whole pig's head for savings. The average head weight is 9-10 kg. The cost today is 11-13 UAH. per kilogram. So that the stew is not too oily, the cheek can be cooked separately. Cooking method - like boiled pork. Ears can be used in the preparation of jelly. Cut off the rest of the meat and fat from the bone - it turns out just 3-4 kg., Beef - 3-4 kg. you can save money - buy undercooking, water - 1.5-2.5 liters, salt - 2.5-3 tbsp. l., spices: bay leaf, black peppercorns, allspice - to taste.

Wash the meat and lard thoroughly, cut the meat into pieces of 2-3 cm, lard - 1 cm. Put everything in a saucepan, add water and put on fire. After boiling, simmer over low heat for 3-4 hours, stirring occasionally. Half an hour before the end of cooking, add salt, bay leaf, spices.

Then we pour it into clean non-sterile jars (the most optimal jars are 0.5 liters), cover with lids (but do not roll them up) and sterilize in boiling water for 15-20 minutes.

Sterilization process

We put a towel on the bottom of a large wide pot (for several jars) with boiling water, put the jars filled and covered with lids on it so that they are “up to their shoulders” in the water, and sterilize over low heat. After sterilization, we take it out with special tongs (or a towel - so as not to get burned), roll it up and put it on a slow cooling under the covers.

Compare the cost of one half-liter can of homemade stew with how much this "strategic product" costs in the supermarket - you will be pleasantly surprised.

HOME stew

900 g beef pulp, 6 bay leaves, 2~2.5 tsp salt, 1 tsp ground black pepper, 50g lard

HOME stew

Fresh meat; lard (by weight about 5 times less than meat); salt (no more than 1 teaspoon per kilogram); bay leaf, peppercorns; several large pots; packaging containers.

Chopped meat should be put in dry pans, salted and put on a very low heat. Do not add water to pots. Fresh meat contains enough moisture for cooking, which will be squeezed out of it at the beginning of the stew. (If there is a lot of meat, you can not put it all at once, but cut and add as the volume decreases, but you should not delay the process of adding meat for more than an hour and a half.) You have to stew the meat, stirring occasionally, for 4.5-6 hours, so be patient and time. In the middle of the process, we take half of all the fat, finely chop and add to the meat. At the end of cooking, put the bay leaf and peppercorns. Unlike homemade roasts, neither onions nor garlic can be put into the stew - otherwise it will not be stored for long. The readiness of the stew is determined by taste. We lay out the still not cooled stew in a dry container. Now you just need to melt the remaining fat and pour it over the cooled meat.

HOME stew

Glass jars (0.5-1 l) are sterilized, filled with meat and spices, closed and placed in a cauldron with cold water on a grate placed at the bottom. When the water boils, put on a small fire (so that only the boiling does not stop) and extinguish for several hours (usually 5-7). When the stew is ready, the jars are taken out of the boiler with a grab. The recipe is simple, but it has a few tricks. If the meat is not fat enough, it is worth adding lard to the raw materials. We need some kind of device that would not allow the banks to explode. Either use reusable lids that are attached to the jar with a spring (such lids easily release excess pressure, and after cooking securely seal the jar), or use special clips that hold the disposable lid in place. The water from the boiler gradually boils away. Banks should always be in water, and only boiling water should be added - otherwise the bank may suck in water. Factory cooking stew is not much different from homemade - only tin cans that can easily withstand high pressure and quality of raw materials.

HOME stew

Sterilized jars are filled with meat and spices, covered with lids and placed in a preheated oven. For more uniform heating, coarse salt is poured onto a baking sheet. After cooking (2-3 hours from the moment of boiling), they are taken out and rolled up. This recipe is faster and does not require any technical tricks. The disadvantages of this recipe are the lower quality of the product and the higher the likelihood that the jar will depressurize.

HOME stew

Cut the meat into large pieces of the same size, salt to taste. Place 1 bay leaf, 10 peas of black hot pepper on the bottom of each jar, fill the jar with prepared meat, evenly distributing fatty and lean pieces, add internal fat to the jars. Cover tightly filled jars with glass lids, place on a baking sheet and place in an oven preheated to 200 ° C. Sprinkle a layer of coarse salt on a baking sheet. After boiling the contents of the jar, keep it in a preheated oven for about 2 hours, then remove and roll up with sterile lids.

HOME stew

To prepare the stew, you need to take meat without bones, veins and veins, cut it into pieces of medium size, put it in a saucepan and pour water 1-1.5 centimeters above the level of the meat. Put the saucepan on fire. After boiling water, remove the foam. Add 10 black peppercorns, 2 onions cut in half, parsley, one chopped carrot and cook for 3-4 hours over low heat. The broth MUST NOT BOIL HARD! It should just "bub" a little. After 2 hours, salt the meat a little, remove the onion. After another 1-2 hours, when the meat is completely ready (it is freely pierced with a fork), add salt to taste, put 2 bay leaves, boil for another 15 minutes, then remove the bay leaf, otherwise there will be a bitter taste. At the end of cooking, the broth should remain almost flush with the meat. Without turning off the fire, the meat is taken out and placed in pre-sterilized 0.5-1 liter glass jars and filled with broth to the brim, after which the jars are rolled up with tin lids, turned over and set to cool.

HOME stew

Pork (pulp) - 2-2.5 kg; melted animal fat - 0.5-1l; salt - two tablespoons; bay leaf - 3-5 pieces; black pepper (peas) - about 20 peas; garlic - 4-5 cloves; sage greens - one bunch; parsley - half a bunch; onion taste.

Grind and mix spices and herbs. We cut the pork pulp into small cubes (about 5 cm), rub them abundantly with a mixture of spices and spices, then put them in a dish made of non-oxidizing material and cover with a lid. In this form, marinate the meat in the refrigerator for a day.

After pulling the meat out of the refrigerator after 24 hours, it must be washed in cold water and pat dry with paper towels. Then the meat is placed in a deep dish and poured with melted fat until it is completely hidden under it. On the stove, the fat must be brought to a low boil, after which the dish is cooked without a lid in an oven preheated to 90 ° C for 4-6 hours.

After the finished dish has cooled, it can be stored in the refrigerator or freezer for up to 3 weeks and 4 months, respectively. You can serve homemade canned meat after a day of storing the dish in the refrigerator in a heated form.

MEAT IN BRINE

Take the meat (with bones) of any bird, rabbit, pork and beef ribs, chop into pieces so that they fit into a jar, and soak in water. Prepare a brine - for 3 liters of water, 2 cups of salt and boil. Put the meat into the boiling brine and boil for 25 minutes (removing the foam). Then put the meat in sterilized jars, add brine and roll up the lids. Shelf life - 1-2 years. This meat is suitable for fast food borscht and soups.

MEAT stew

Cut the meat into pieces (you do not need to wash it so that water does not get into it), pepper it with black pepper and put it in 1-2 l jars. At the bottom before this, put 1 fragrant pea and 4-5 pcs. black bitter pepper, 2-3 bay leaves, 1 teaspoon of salt (in a 1 liter jar). Then take a 5-bucket pan, put 2 bricks on the bottom, and on them - a lid from a 3-bucket boiling pot (with holes all over the surface), pour 12-13 liters of water and put the jars of meat, covering (but not rolling) with lids . Close the pan with a lid, which is covered with dough for three quarters of the entire circumference (the remaining quarter is to find out when the water boils and to let off steam). Water is enough for 4 hours of boiling, it all boils away. Then you need to get one jar out of the pan and roll up the lids. The stew turns out tasty and is stored for 3 years. Stew can be made from any meat, including poultry (chopped into small pieces with bones).

MEAT STOW IN PRESSURE COOKER.

Per 1 kg raw meat(beef, lamb and pork) add 2 heads of garlic, 4 bay leaves and 10-12 black peppercorns.

Meat, previously washed from small bones and blood, stuffed with garlic, is placed in a pressure cooker (on a piece of meat, make several cruciform cuts with a knife, into which you “drown” garlic cloves peeled and rolled in salt: the meat is soaked with garlic juice and salted from the inside). Water is poured into the pan so much that, together with the immersed meat, its level does not exceed half the pan. Add salt (0.5 tablespoons), close the pressure cooker, and from the beginning of the hissing of the valve, keep on fire for 25-30 minutes for beef and 20 minutes for lamb or pork.

While the meat is cooking, you can sterilize the jars and prepare the seasoning. For this, in a small enamel saucepan or a mug, boil for 3-5 minutes (in 100 ml of water) pepper, bay leaf and mint. When the meat is ready, it is laid out hot in hot sterilized jars, seasoning and finely chopped garlic (the second head of garlic) are added. Then the broth is added from the pressure cooker and a layer of melted fat or ghee is added on top (about 1 cm) so that there is an empty space (about 1 cm) to the edge of the jar, and immediately the jars are rolled up with lids. Canned food prepared in this way is stored at room temperature one to two months.

MEAT FRIED IN FAT.

Cut the pulp into pieces of 30-40 g, salt at the rate of 25-30 g of salt per 1 kg of meat and leave for 10 minutes. Put pork fat in a frying pan or shallow pan and heat well. In it, and fry the meat until a light crust forms and the juice stops secreting. Then put the meat in prepared steamed and dried glass jars, pour melted fat to the very top. Immediately cover the jars with boiled lids and roll them up. Meat closed in this way can be stored in a good cellar or refrigerator for up to six months.

SPICY BEEF stew

900 g of beef pulp, 6 bay leaves, 2-2.5 teaspoons of salt, 1 teaspoon of ground black pepper, 50 g of lard.

Meat cut into large pieces. Repulse from all sides. In a one and a half liter container (for example, a glass jar or clay pot), put 4 bay leaves. The extinguishing container must be taken thick-walled and vertically elongated. If stewed in a flat frying pan, the meat will rise high above the allocated juice. In this case, you will have to add a lot of water. The result is boiled, not stewed, meat. Plus it will be tougher. Sprinkle the beef pieces with salt and pepper. Pack tightly into a jar. Finely chop the salo and put on top of the beef. Lay bay leaves on top. Seal the neck of the jar tightly with several folds of foil. Put the jar in a small frying pan or pan. Put the frying pan with the jar in a cold oven on the lower level. Set the temperature to 180 ° C and simmer for 3 hours.

SALO CANNED

It is prepared immediately after the pig is slaughtered, while still warm. Cut into pieces (so that they pass into the neck of the jar), dip in salt, fold tightly into jars and cover completely with salt. Then roll up the bottles with lids and let stand in a warm place until morning. Then take them to the basement. Fat preserved in this way costs 3-4 years without aging.

HOME stew

The following fixture is being prepared in advance - you need a cylindrical tank with a lid of suitable size. From sheet metal 3-5 mm thick, circles are cut out of such a size that they fit freely into the tank. You need 3 such circles, and 4 of the same circles of dense rubber. Three holes will be brought together in circles at a small distance from the edge after 120 degrees, and 3 long studs with a diameter of 6-10 mm are prepared accordingly (the length of the studs depends on which jars are supposed to be used).

Raw meat, mixed with fat, is cut into portions, slightly salted, tightly placed in jars (we used 700g) with spices (usually 5-6 black peppercorns, two bay leaves per jar). Banks slightly heat up and roll up. Now we proceed to assemble the device - we insert studs with nuts screwed on the bottom edge into the lower metal pancake, put a rubber pancake on it, put cans with prepared meat on the rubber one so that there is a small gap between the cans, again rubber - metal-rubber pancakes, second floor cans, rubber - a metal pancake - we slightly tighten the entire structure with nuts. Then everything is simple - carefully lower the resulting structure into the tank, fill it with water, put it all on gas from the moment of boiling, cook for 5-6 hours. We cool in the same tank, take it out - the stew is ready.

Approximately 30 - 34 cans are placed, of which 2-3 pieces are defective in the heat treatment process. Shelf life up to 5 years.

STEW

2 kg of any liver, fat, any meat, onions, How much to eat, heart and lung.

Grind everything in a meat grinder, add 12 raw eggs, salt, ground pepper (to taste), mix well. Arrange the resulting pate in 0.5 l jars (2 fingers to the edge), you should get 20 jars. Then roll up the jars with lids, put them under a press and cook for 6 hours (on medium heat - 1 hour, then on low). Remove the saucepan from the heat along with water and a press and let cool. If there is no press, cover the jars with lids (do not roll them up), put them in a saucepan, put a load on them and cook, adding boiling water (instead of boiled water) so that its level is 1-2 fingers below the lids. After 6 hours of cooking, remove the load, take out the cans and roll up.

STEW

Cut the meat, salt, put in jars (not to the top), add bay leaves and peas 3 peppers cover with lids without rubber bands and put in a cold oven, heat at medium temperature for at least 1 hour, roll up hot.

STEW

3900 g of beef pulp, 6 bay leaves, 2~2.5 teaspoons of salt, 1 teaspoon of ground black pepper, 50 g of lard.

Meat cut into large pieces. Repulse from all sides. In a one and a half liter container (for example, a glass jar or a clay pot), put 4 bay leaves. The extinguishing container must be taken thick-walled and vertically elongated. If stewed in a flat frying pan, the meat will rise high above the allocated juice. In this case, you will have to add a lot of water. The result is boiled, not stewed, meat. Plus it will be tougher. Sprinkle the beef pieces with salt and pepper. Pack tightly into a jar. Finely chop the salo and put on top of the beef. Lay bay leaves on top. Seal the neck of the jar tightly with several folds of foil. Put the jar in a small frying pan or pan. Put the frying pan with the jar in a cold oven on the lower level. Set the temperature to 180 ° C and simmer for 3 hours.

MEAT stew "KNOW OURS!"

Meat (whatever you eat or prefer: poultry, pork, lamb or beef)

Seasonings (salt, pepper, peas, lavrushka) Broth, glass jars, baking sheet.

Separating the meat from the bones is a must, excess fat(still leave a little) and remove the film. Cut the meat into beautiful, neat pieces (you can not cut the chicken, but leave the pieces as they were after separation from the bones). In a deep bowl, mix with salt and all seasonings (to taste) - let stand. In the meantime, boil the broth from the bones and scraps and strain. Cool down. Sterilize jars. Fold the meat tightly, trying not to leave voids. The meat will release juice. If the meat is not covered with juice, then top up with broth. Close the jars, twist, but not quite tightly, not to the very end. We put the jars in a deep baking sheet, pour water (into a baking sheet, of course), put this structure in a cold oven. now we need to cook the stew at a temperature of about 120C. Cooking time 2-3 hours - the countdown goes from the moment of reaching desired temperature! you will see how the meat juice boils right in the jars. After the expiration of the term, take out the jars and immediately "roll up", turn over - after 5 minutes turn them back, let them cool in a blanket.

LAMB stew

Lightly fry the lamb pieces, then simmer until tender. At the same time, add salt and spices to taste. You throw the already prepared lamb into a container and pour it with pre-melted lamb fat. So that the fat covers the pieces. Then you seal the container properly.

BEEF stew

To prepare the stew, you need to take meat without bones, veins and veins, cut it into pieces of medium size, put it in a saucepan and pour water 1-1.5 cm above the level of the meat. Put the saucepan on fire. After boiling water, remove the foam. Add 10 black peppercorns, 2 onions cut in half, parsley, one chopped carrot and simmer. After 2 hours, salt the meat a little, remove the onion. After another 1-2 hours, when the meat is completely ready (it is freely pierced with a fork), add salt to taste, put 2 bay leaves, boil for another 15 minutes, then remove the bay leaf. Without turning off the fire, take out the meat and put it in pre-sterilized glass jars of 0.5-1 liter and fill it with broth to the brim, then roll up the jars with tin lids, turn over and leave to cool.

BEEF stew

Wash the meat, cut into pieces, put in a bowl, sprinkle with salt and let stand for about 30 minutes. Sterilize liter or half-liter jars and lids, put the meat there, cover with lids and put in a cold oven. Do not add liquid, the meat will give its juice. Stew meat for 2.5-3 hours. In the process of cooking, the meat will sit down, then from one jar add to the rest to the top. Just do everything with a sterilized spoon. Then take it out of the oven and roll up. Put for a day in something warm.

RABBIT stew

Prepare an enameled tank with a capacity of 25 liters. Put a wooden circle on the bottom of it. Prepare seven liter jars (that's how many of them fit freely in the tank) and seven metal lids. Sterilize jars and lids for 10 minutes over a boiling kettle.

With a sharp knife, remove the meat from 4-5 carcasses of rabbits. It will be enough to fill the banks. Separate the internal fat of the rabbits and put in a separate bowl. If the rabbit carcasses are not fatty, then cook some fatty pork meat (lard), cutting it into pieces with Walnut. At the bottom of each jar, put 1-2 well-washed and scalded bay leaves and internal rabbit fat or lard in a 2 cm layer. Then tightly pack the rabbit meat into the jars. In each jar, put 3-4 peas of allspice, 5-6 peas of black pepper or black pepper, 2-3 cloves to other available spices. Add a heaping teaspoon of salt to each jar. From above, cover the meat with internal rabbit fat or lard 2-3 cm thick. After filling the jars to the brim, cover with lids and place them in the tank so that they do not touch each other and the walls of the tank. Fill the tank with warm water up to the shoulders of the jars and put on low heat. Increase the flame of the burner as the water in the tank and meat and jars heat up, and when the water boils, adjust the fire so that the water does not boil too much and does not splash the jars.

To prevent the lids from lifting up and lying tightly on the cans, put on top of them

A wooden circle of such a diameter that it overlaps the covers of the entire battery by about half or a little more. Close the tank tightly with a lid. From time to time, adjust the degree of boiling of water, and adjust the cans with a knife blade so that they do not touch the walls of the tank. 5 hours after the water starts to boil, remove the jars and, without lifting the lid, roll up. Shake the finished corked jar slightly to mix its contents. Do this carefully and not too abruptly - to avoid knocking the cover off. Then turn the jar upside down and listen carefully for a hiss. Otherwise, roll such a jar again with a machine for rolling caps and mark. It is better not to store it for a long time and, if necessary, open it first. If everything was done conscientiously and cleanly, then the stew can be stored for a long time, while maintaining its excellent taste. If the stew is prepared in half-liter jars, then the sterilization time in the steam-water "bath" is halved, respectively.

FRESH PORK, BEEF OR LAMB STEW

Cut the meat into large pieces of the same size, salt to taste. Place 1 bay leaf, 10 peas of black hot pepper on the bottom of each jar, fill the jar with prepared meat, evenly distributing fatty and lean pieces, add internal fat to the jars. Cover tightly filled jars with glass lids, place on a baking sheet and place in an oven preheated to 200 C. Sprinkle a layer of coarse salt on a baking sheet. After boiling the contents of the jar, keep it in a preheated oven for about 2 hours, then remove and roll up with sterile lids.

PORK stew

Take clean meat without bones. Lightly fry in homemade oil (until the water disappears), then salt. After that, put the pieces of meat in a jar. Put the jar in a pot of water, boil for 1.5 hours. Spices: 1 bay leaf, black peppercorns 5-7 pcs. put just before closing. The jar and lid must be sterilized. Close the jar hermetically with a machine and put the lid down until completely cooled. From the stew, you can quickly cook both first and second courses.

PORK STEW IN PRESSURE COOKER

At the bottom, cut the fat into small pieces, then sprinkle a layer of meat with a little salt, black peppercorns, bay leaf - and so on to the top. Water is not needed, everything should be stewed in its own juice, we close the pressure cooker hermetically and on fire. as it boils on a slow fire and 40 -4 5 minutes, then spread it hot in sterilized jars and under the lids.

DUCK OR CHICKEN stew.

Cut the bird into small portions, salt and pepper to taste. In clean jars 0.7, put 1 bay leaf on the bottom, stuff with meat, cover with lids. Put in a cold oven, turn it on, heat up to 200 C. Simmer for 1-1.5 hours, immediately take it out, roll it up and under the covers until it cools.

CARPATHIAN stew

To prepare the Carpathian stew, you need to take meat without bones, veins and veins, cut it into pieces of medium size, put in a saucepan and pour water 1-1.5 cm above the level of the meat. Put the saucepan on fire. After boiling water, remove the foam. Add 10 black peppercorns, 2 onions cut in half, parsley, one chopped carrot and simmer. After 2 hours, salt the meat a little, remove the onion. After another 1-2 hours, when the meat is completely ready (it is freely pierced with a fork), add salt to taste, put 2 bay leaves, boil for another 15 minutes, then remove the bay leaf. Without turning off the fire, take out the meat and put it in pre-sterilized glass jars of 0.5-1 liter and fill it with broth to the brim, then roll up the jars with tin lids, turn over and leave to cool.

PORK stew

Do not wash meat. If the skin is clean, well processed, you can not cut it off. Cut the fat into large pieces, put in a tank and put on fire, stirring so as not to burn. When a little fat is rendered, add the meat, cut into medium-sized pieces, salt. Stew until tender in its own juice, without adding water. At the end of the stew, put the bay leaf, peppercorns. Without removing from the heat, put the boiling stew into sterilized jars to the top so that it overflows to remove air, and quickly roll up with sterilized lids. Turn the jars upside down, leave until the fat solidifies. Put in the cellar the next day.

STEW, CANNED

For 1 kg of meat, 100 grams of carrots, 50 grams of onions, 3 grains of pepper, 2 leaves of parsley.

The meat is cut, placed in a saucepan and poured with water to cover the meat by 1 cm. Add onions, carrots, salt. at the end of cooking put lavrushka and black pepper. in general, like a broth, only more concentrated. Cook for 1.5 hours. after hot, they are placed in sterilized jars, poured with broth 3 cm below the neck. put in a saucepan with hot water and sterilized. For cans with a capacity of 0.5 l - 30 minutes. Then corked. A clamp is installed on the jar and sterilized in boiling water three times for 80 minutes with an interval of 24 hours with the lid closed. After each sterilization, the jars are cooled in the pan where they were sterilized. The cover is not removed
FOR LONG-TERM STORAGE, COOK THE stew for AT LEAST 4, 5-4 HOURS. and STORE IN A COOL PLACE!!

Those who have ever tried homemade pork stew know that this canned meat is tasty, satisfying, and is really a lifesaver in cooking the first or second course when there is no opportunity or time to cook something from fresh meat.

Homemade Pork Stew - General Cooking Principles

The main advantage of pork for cooking stew is that this type of meat is quite fatty and therefore does not require the use of additional ingredients in the form of fat, a large amount of fat, oils.

You can cook homemade pork stew in jars in the oven, pressure cooker, double boiler, slow cooker, autoclave. Regardless of the method chosen, the principle of preparation is similar:

Buy fresh meat for canning: pulp with fat. Frozen meat, the bony part is not suitable for cooking stew.

You should not preserve stew in large containers, 0.5-1 liter jars are enough.

The container and lid must be sterile.

The meat is washed, cut into pieces of the same size, salted, peppered, mixed. At the bottom of sterilized jars, mix prepared pork, bay leaves, black peppercorns and other ingredients to taste. Perhaps first cook the meat, and then tamp it into a container.

Jars filled with ingredients are covered with lids and sent to cook. After they take it out and roll it up.

1. Homemade pork stew: a quick recipe

Ingredients:

A kilogram of pork;

Approximately a glass of vegetable oil;

One onion large sizes;

A few cloves of garlic;

Salt and black pepper to taste;

2 tablespoons regular vinegar or 3 tablespoons balsamic vinegar

2 bay leaves.

How to cook:

1. Washed pork is cut into small cubes no larger than 2 centimeters in size.

2. The meat is salted and peppered, focusing on your taste. Bay leaves broken into small pieces are added to it, which, after boiling the pork, are carefully caught.

3. Vinegar and finely chopped onions are added to the meat. The ingredients are thoroughly mixed.

4. The blank for the stew is covered with a film. Put it in the refrigerator for at least 6 hours. The main purpose is pickling.

5. Pickled pork is placed in a special container for the oven, leveled. Used for filling vegetable oil, which should completely cover the pork.

6. Take parchment paper for baking, carefully cover the meat. Cover the top with a lid or foil.

7. Pork is cooked in an oven heated to 130 degrees for 45 minutes.

8. After the allotted time, the paper is removed. Garlic is added to the dish and again covered with paper, a lid. Re-put the pork to languish in the oven for about two and a half hours.

9. The finished meat is pulled out of the oven, cooled.

10. The meat is divided into thin, soft fibers. bay leaves pull out. Warm up the stew before serving.

2. Homemade pork stew: recipe in a slow cooker

Ingredients:

A kilogram of pork;

To taste: black pepper, bay leaf.

How to cook:

1. Take the meat, wash and dry it with paper towels.

2. Pork is cut into small pieces. They are put in a multicooker pan and put on the “Extinguishing” mode for four hours, adding about half a glass of water. It is important to remember: in any slow cooker, heating requires a lot of time, so the meat always cooks longer.

3. An hour before the end, add bay leaf, salt, pepper. For classic recipe enough spices. Additional spices can be added if desired.

4. Ready hot pork is laid out in hot sterilized jars, closed, placed under a warm blanket. After complete cooling, they are removed for storage.

3. Homemade pork stew: a simple recipe

Ingredients:

A kilogram of pork;

a tablespoon of salt;

Black pepper to taste.

How to cook:

1. Chilled pork is cut into small pieces (preferably 2x2 or 3x3 centimeters).

2. The meat is salted in the following proportions: a tablespoon of salt - a kilogram of pork. Pepper is added to taste. The ingredients are thoroughly mixed.

3. The meat is laid out in sterile jars at the rate of: 500 grams of pork - a 0.5-liter jar. Careful tamping is recommended.

4. A terry towel is placed at the bottom of a large saucepan, jars are placed and covered with lids. Water is added to the pan a couple of centimeters below the necks of the cans. Cover loosely with a lid. Put on fire for 2 hours of boiling from the moment of boiling water. Periodically add water, as it must boil during the entire preparation of the dish.

5. The stew is ready. Take out the jars, roll up the lids and put them under a towel until they cool completely.

6. Stew is stored in the refrigerator or in any other cool place.

4. Homemade pork stew: a recipe with vegetables in the oven

Ingredients:

One carrot;

2 cloves of garlic;

Half an onion;

550 grams of pork;

2 tablespoons of soy sauce;

A teaspoon of dried barberry;

5 pieces of allspice;

Bay leaf.

How to cook:

1. The meat is cut into medium-sized pieces. If the pork has fat, it is carefully cut out and set aside. Grated garlic, soy sauce are added to the pork. All components are mixed and left for half an hour at room temperature.

2. Put onions and carrots at the bottom of the jar. Then add some meat and some dried barberry. Thus, both components alternate. Without fail, a bay leaf is added to the jar.

3. Put fat or lard on top.

4. The foil is wrapped in several layers, after which the jar is closed with it. The dish is placed in a cold oven, setting the temperature to 150 degrees. It takes 3 hours to prepare. After the stew is taken out, the jar is carefully rolled up.

5. Homemade Pork Stew: Autoclave Recipe

Ingredients:

A kilogram of pork;

2 tablespoons of salt;

2 bay leaves;

Black peppercorns.

How to cook:

1. Pork is cut into small pieces. If desired, you can add a piece of beef that can bring a variety of shades to the taste of the finished stew.

2. According to the classical scheme, salt and spices are added to the bottom of the jar, additional spices can be used.

3. Meat with spices is placed in jars. Leave about two centimeters to cover.

4. Banks are placed in an autoclave for an hour and a half at a temperature of 120 degrees Celsius.

5. Roll up, cool. Stew is allowed to be stored without a refrigerator in a cool place. The shelf life is about three years.

6. Homemade Pork Stew: Oven Recipe

Ingredients:

A kilogram of pork;

a tablespoon of salt;

Spices to taste: black ground pepper, cloves, peppercorns, bay leaf.

How to cook:

1. Pork pulp is cut into large pieces. In this case, the meat should pass through the neck of the jar. The meat is salted and the liquid is allowed to drain. To do this, the pork container is placed under a slope.

2. The oven is heated. The baking sheet is carefully greased with a thin layer of lard. Lay the pork pieces on a baking sheet. The meat is baked until fully cooked and soft.

3. For canning, jars with a volume of 0.5 and 0.7 liters (medium sizes) are used. They lay the meat in layers, which is sprinkled with spices and seasonings. The meat is packed tightly. After that, melted lard from a baking sheet is added. If there is not enough lard, melt the fat and add it. All ingredients must be hidden. Banks are closing metal lids. Dark paper is wrapped around each jar.

4. It is advisable to store jars with pork stew in wooden boxes with observance of the optimal temperature regime and the absence of excess light.

Homemade Pork Stew - Tricks and Tips

Despite the fact that the technology for making homemade pork stew is simple and unpretentious, many also experience failures if any points are not followed. In order for your preservation to be a success, some tips will help you avoid a culinary “incident”:

Sometimes the stew turns out to be dryish, not juicy - this is due to a lack of fat. Therefore, be sure to choose not lean pork, but meat with fat.

If you are confused by blood flakes in the finished product, lightly fry the meat before placing it in a jar.

If you like a jelly-like product, put meat on the bones in the bottom of the jar.

Not whole pieces of meat, gruel symbolizes that frozen meat was used. Purchase only fresh product.

If finished product bitter, then you used a large amount of not fresh bay leaf. Laurel leaves should be tender olive color not broken, not large. It is desirable to put this ingredient at a minimum: 1-2 leaves per 0.5 liter jar.

If the preservation lid swells, you have cooled the jar of stew in a cool place. When cooking in an oven or autoclave, it is better to cool rolled cans directly in the devices. When cooking in other ways, cool the stew by wrapping the container in a blanket.

So that the fat that flows out during the preparation of the stew in the oven does not burn, pour a little salt or pour water on the bottom of the baking sheet.

To prevent the lid from oxidizing during storage, grease it with pork fat.

Store preservation in a cool dark place.

Cooking homemade beef stew

Homemade stew is a guarantee that natural meat was used in the preparation of canned food. So, such a dish will be both healthy and nutritious. At the same time, its big plus is that it does not require a large amount of products to cook beef stew on its own.

homemade beef stew recipe

Before you start cooking stew, you need to choose the right meat. After all, not every part of a cow carcass can be fully preserved. It is best to choose the loin. Alternatively, you can stop already on sliced ​​blanks, such as azu or goulash. But it is not recommended to take veal: despite the fact that it is considered more dietary and tender, it is noticeably inferior to beef in taste.

Naturally, we are not talking about using frozen meat for cooking stew at all. Firstly, such meat may be old and dry. Secondly, frozen beef no longer has the desired taste.

Remember that in the process of cooking the meat is boiled down by 40%. Therefore, take it more than you need a ready-made stew. It is also necessary to prepare lard in advance, with which you will pour the finished stew so that it is better stored.

To make homemade stew you will need:

• beef - 1 kg
• pork fat - 200 g
• bay leaf - 10 pcs.
• spices
• peppercorns to taste

Prepare the pork

• More

Wash the meat, dry well and cut into large pieces. Cut the salo into small cubes. Salt the meat, pepper and sprinkle with spices. Next, take a jar (it is best to use half-liter and liter). Put a few bay leaves on the bottom, then put the meat. Top the structure with lard and peppercorns, as well as the remaining bay leaves.

Remember that the jar must be sterile. Therefore, before you start laying food in it, be sure to sterilize the container. In addition, it is advisable to additionally grease the lid so that it does not oxidize.

Cover with foil so that if there is excess juice from the meat, it does not splash in all directions in the oven and does not smoke. After put the jar in a cold oven and turn it on to warm up to a temperature of 180 degrees. When you realize that the oven has warmed up well, lower the temperature to 160 degrees and leave to simmer for 3 hours. Try not to open the door at this time so that the jar does not burst from the temperature difference. After the time has elapsed, turn off the oven, but do not open the door and do not remove the stew until it cools down. When you take it out of the oven, roll up the lid and store it in a cool place, such as a cellar.

You can cook beef stew in another way. To do this, the meat is enough to cook. And it's not as hard to do as it seems.

To prepare this stew you will need:

• beef - 2 kg
• salt, pepper to taste
• bay leaf - 2 pcs.
• water - 2 tbsp.

Cut the beef meat into pieces and put it in a saucepan. Then add water and put the meat on the fire, let it boil. Then reduce the heat to a minimum and leave the meat to simmer. After 3-4 hours, salt and add spices. Leave to cook for a couple more hours. Try to open the saucepan less often. Turn off the stove and let the stew cool down. Then transfer to prepared jars and roll up.

Stew is considered to be a universal dish. You can take it with you on a hike or use it in combination with side dishes. Often, salads are prepared on the basis of canned meat. Of course, you can go to the store and buy the product you like, but many housewives prefer to cook the stew on their own. This is not surprising, since the end result is a completely natural composition from your favorite meat. Like any other business, cooking stew includes important aspects. Let's consider them in order.

Features of cooking stew

1. Absolutely any meat is suitable for homemade stew. It can be chicken, lamb, rabbit, pork, or even beaver and lamb.
2. The duration of cooking depends on the type of meat chosen. For example, pork stew stews longer than a product based on chicken or rabbit.
3. Experienced housewives, through trial and error, developed their own technologies for preparing stew using an oven or a slow cooker.
4. The main advantage of the stew is the availability of components and improvised materials. For the procedure, you will need meat pulp, sterilized jars small size(0.4-1 l.), saucepan.
5. If you prefer to eat pork, lamb, beef stew, it is important to choose the right meat for cooking the product. The best option fresh fillets are considered.
6. You can use cutting, on the basis of which everyone's favorite goulash or azu is prepared. If you buy pork, make sure that the surface is covered with fat. Before cooking, this layer must be cut off.
7. Rabbit stew is prepared from the drumstick, chicken - from the thighs. It is important to remember that the stew is made only from chilled meat. Frozen raw materials cannot be used.
8. As mentioned earlier, the stew is rolled into jars. Dishes need to be sterilized first. convenient way(water bath, oven). The same applies to lids, they can be tin or plastic.
9. The stew is stored in a cool place without dampness, especially if it is twisted with tin lids. If you follow the storage conditions, as well as roll the finished canned food into a sterile container, the stew will last about 3 years.
10. If lean meat is used to prepare the stew, the composition can be “diluted” with melted lard in moderation. Such a move will increase the duration of storage and saturate the dish.
11. Veal is not suitable for stew, as it is significantly inferior to beef in taste. Choose a large piece, which you later cut yourself.
12. If the meat is not mixed with water, the average cooking time is about 3-4 hours. It all depends on the volume and quantity of additional ingredients.
13. Stew comes from the concept of "quenching". For this procedure, thick-walled and thick-bottomed dishes with high sides are used. The ideal option cauldron is considered.
14. If the stew is closed in a container with tin lids, grease the latter with melted lard. Such a move will prevent the formation of rust and increase the shelf life.
15. During the cooking process, it is important to ensure that pieces of meat do not float to the surface. Quenching should be done in its own juice, the product will turn out to be more saturated.

• meat (pulp) - 3.5 kg.
• onion - 4 pcs.
• bay leaf - 12 pcs.
• salt - 40 gr.
• ground pepper (black) - 7 gr.

1. Pass the onion through a meat grinder or chop it in a blender, mix with ground pepper and salt. Pour the pork flesh with water, dry, chop into medium-sized cubes.
2. Mix the composition, transfer to a food container and cork. Refrigerate for 30 minutes. You can add your favorite seasonings if you like.
3. Sterilize containers and lids while marinating meat. Distribute the bay leaf over the containers, lay out the pork. Boil filtered water, pour into jars not to the brim.
4. Prepare a thick bottomed saucepan. Line the bottom with a towel or put wooden board. Put the containers with stew, cover with lids.
5. Fill a saucepan with water, place over medium heat and bring to a boil until the first bubbles appear. When this happens, reduce the power to a minimum, simmer for 4 hours.
6. Keep an eye on the presence of water in the pan at all stages of cooking, add it if necessary. When the composition is ready, twist the jars, turn them upside down.
7. Wrap the container with the composition with a warm towel, leave at room temperature until it cools completely (about 12 hours). After that, move the stew to a cold place.

Pork head stew

• pork head - 1 pc.
• salt - 45 gr.
• ground black pepper - to taste
• pea pepper - 5 pcs.
• laurel - 7 pcs.

1. Wash the meat, dry it and cut off the fatty layers (cheek). Remove the bones and cartilage, rinse again. Chop the meat into cubes (approximately 4 * 4 cm in size).
2. Pick up a pan with dense walls and a bottom, send the meat inside. Pour in water so that the liquid covers the pork completely.
3. When the composition boils, reduce the power to the minimum, simmer for 3.5 hours. Approximately 45 minutes before the final preparation, add bay leaf, peas and ground pepper, salt.
4. Sterilize the jars in a convenient way, wipe dry. Divide the cooked stew into warm bowls. Prepare a wide saucepan, line the bottom of the dish with a thick towel.
5. Place the containers with meat inside, fill with water to the beginning of the neck (up to the shoulders). Bring to the appearance of bubbles, reduce heat, boil for another half hour.
6. When the specified period expires, remove the jars, immediately roll them up with sterile lids. Turn the container over, make sure there are no smudges, cool.

• meat - 2.5 kg.
• thyme branches - 2 pcs.
• drinking water - 100 ml.
• laurel - 5 pcs.
• ground black pepper - to taste
• salt - to taste

1. Rinse the beef flesh under the tap, dry with towels, cut into large pieces. Prepare dishes with a thick bottom and walls. A brazier is considered an ideal option, in which the meat turns out to be fragrant and rich.
2. Put the chopped pieces of beef into a stewing container, pour in water and mix. Cover with a lid, leave a small hole (about 1 cm). Put the brazier on a slow fire and simmer for 2.5 hours.
3. It is important to stir periodically and check the composition for the presence of broth. If the liquid boils away, add it one tablespoon at a time. After the specified period, salt, pepper, add thyme branches.
4. Stir the composition, cover with a lid and place a towel on top. Let stand 8 hours at room temperature. During this time, you need to sterilize the lids with jars to prepare them for laying out canned food.
5. Put a bay leaf on the bottom of the container, pack the stew and cork. Send to a cool place where there is no light and moisture.
6. To enhance the taste of beef stew, you can add onions and carrots. In order to carry out the procedure correctly, the peeled vegetables are placed with the meat, and removed before packaging in containers.

Rabbit stew

• rabbit (leg meat) - 1.8 kg.
• salt - to taste
• spices - optional
• pork fat - 300 gr.

1. Dry the rabbit carcass, butcher it, cut off the flesh. Wash the meat, dry with paper towels. Chop into pieces (about 3 cm in size).
2. Sprinkle the meat with salt, mix well, transfer to a food container and close. Leave for 6 hours to marinate.
3. For the specified period, the salt will suck out of the rabbit excess liquid, press it. Fry the pieces in a dry frying pan with the addition of lard.
4. Sprinkle already heat-treated rabbit meat with seasonings, mix and distribute in clean jars. Add garlic cloves and chili peppers if desired.
5. Pour the seasoned meat with lard, which is left after frying. Roll up with sterilized lids. Wrap the stew in a dark bag that does not let light through.

Beaver stew

• beaver - 1 carcass
• pea pepper - 8 pcs.
• laurel leaf - 8 pcs.
• ground black pepper - 10 gr.
• salt - to taste

1. Pour over beaver meat running water, dry and separate the bones. Throw away the skin, cut off the fatty layer, the film. Chop the raw material into medium-sized pieces, rinse and dry again.
2. Prepare a large bowl, send the meat into it, pour drinking water. The liquid should completely cover the cubes. Soak the composition for about 12 hours. During this period, blood will flow from the carcass, so the water must be changed regularly.
3. When the set time is up, remove the carcass and wring it out. Dry with paper towels, rub with a mixture of salt and pepper. Sterilize the container into which the stew will be rolled. The same applies to lids.
4. Put peppercorns and laurel on the bottom of each jar, fill the container with pieces of beaver meat. Depart from the neck by 3 cm. Take a wide pan, put a towel on the bottom.
5. Place jars of meat inside, fill the pan with hot water, stepping back 2 cm from the edge. Cover the container with the beaver with lids, leave a small hole.
6. Put on the stove, wait for it to boil, then cook at low power for another 6.5-7 hours. During cooking, the water will begin to boil away, so it must be topped up.
7. When the stew is ready, turn off the burner and remove the jars. Roll them up, turn them upside down, wrap them with a warm cloth. Leave to cool for 12 hours, then refrigerate.
8. Beaver-based stew is considered a delicacy, so it is difficult to get it in a regular supermarket. If you bring a gourmet dish to the table, it will satisfy the needs of even the most sophisticated gourmet.

• chicken fillet - 2.3 kg.
• salt - 30 gr.
• marjoram - on the tip of a knife
• bay leaf - 6 pcs.
• peppercorns - 10 pcs.
• ground black pepper - 5 gr.

1. From the listed volume of components, you will get about 2 kg. ready stew. Prepare jars, treat them with soda and sterilize.
2. Wash the chicken fillet, pat dry paper towel. Cut off the fat layer, but do not throw it away, it will come in handy later.
3. Chop the meat into squares, rub with mixed spices and salt. Place laurel and peas on the bottom of the container. Fill the container with chicken, wrap the neck with polyethylene (food wrap).
4. Make holes in the polyethylene so that air enters the cavity and moisture does not accumulate. Place the jars in the roaster and then immediately into the oven. Don't forget to remove the film.
5. Do not put the container in a preheated oven, otherwise the glass will burst. You put temperature regime about 200 degrees, simmer for 3 hours.
6. About 20 minutes before cooking, take the chicken fat that you cut off from the loin. Melt it in a frying pan, remove the greaves, salt and leave to languish over the fire.
7. Using a pot holder, remove the jars of stew, add melted chicken fat on top of the mass. Such a move will increase the shelf life, you just have to roll up the container and cool.
8. Do not rush to move the jars for long-term preservation in a cold place. After capping, wrap the container with a towel and leave for 12 hours in the kitchen. Before sending to the cellar, make sure there are no smudges.

Cooking homemade stew is not particularly difficult if you have sufficient knowledge and follow the instructions. We have described in detail the process of stewing chicken, pork, beef, rabbit and beaver meat. The latter option is considered an exquisite delicacy. Choose the recipe you like, follow the instructions, enjoy the fruits of your own labors.

Video: pork stew recipe

Everyone is used to buying stew in the store, but you can make it yourself. Moreover, it tastes much better at home. And you will not think about quality, because you will be sure that everything is made from fresh raw materials.

When buying, it is not always possible to be sure of the contents of the jar, sometimes it happens that instead of meat there may be only streaks and water. But with homemade stew, there will certainly not be such troubles.

Let's quickly find out how to make pork stew with your own hands.

Subtleties and tricks

Before you start cooking pork stew, you need to choose and prepare the meat correctly. It is from the correctly selected meat that the whole taste of the stew will depend.

Rules for the selection and preparation of pork for cooking stew:

1. It is better to choose meat from a part of the thigh, neck;
2. Pork should be fresh and fatty. The color should be bright red, not winded;
3. If there is little fat, then you can add a little internal fat;
4. If there are bones, then they must be cut off;
5. Next, a piece of meat is washed, cut into medium pieces;
6. Preferably before stewing, fry the pieces until golden brown. This is necessary so that after stewing the meat retains its appetizing appearance;
7. The meat should be stewed for about 5 hours. The entire cooking process must be carried out on low heat.

In order for the stew to be stored in the future long time must be sterilized and hermetically sealed. Be sure to add salt, spices are natural preservatives that preserve the taste of the stew.

You can store the stew in jars with a volume of 500 ml to 3 liters. From above, the cans are rolled up with metal lids.

Step by step recipe

Let's start cooking pork stew at home:

How to cook pork stew in the oven

What components are required for 12 half-liter jars:

• meat from a shoulder blade for 3 kilograms;
• 2.5 kilograms of pork ham;
• kilogram of pork flank;
• 60 black peppercorns;
• 12 leaves of lavrushka;
• 12 peas of allspice;
• 6 large spoons of table salt;
• a little black ground pepper.

Cooking time - 5 hours.

Calorie content - 489 kcal.

Let's start cooking homemade stew in the oven:

1. First of all, you need to rinse the pork under cool water and wipe it with paper towels;
2. If there is a film or skin on the meat, then it is better to cut it off;
3. Cut the meat into large pieces, their width should be approximately 6-7 cm;
4. We spread all the pieces of pork in a large container;
5. Pepper and salt the pork. Mix all the pieces well;
6. Close the container with a lid and leave to marinate for an hour;
7. In the meantime, you need to sterilize the jars. They can be sterilized over steam;
8. In a separate container, boil the lids for 5 minutes;
9. In each jar we lay out a leaf of lavrushka, a pea of ​​allspice, 5 peas of black pepper;
10. Next, put the meat in jars, put a piece of flank on top of each jar;
11. We cover the container with lids, but do not twist them very tightly;
12. Pour a kilogram of salt onto the surface of the baking sheet and distribute it in the form of a uniform layer;
13. We put the jars on a baking sheet in salt, it is important that their bottom does not come into contact with metal surface baking sheet;
14. We remove the baking sheet with banks on lower tier oven and leave it to cook at a temperature of 200 degrees;
15. As soon as the fat melts and begins to boil, the temperature must be reduced to 140 degrees and left to cook for 4 hours;
16. After that, we take the stew out of the oven, leave it to stand for about 15 minutes so that all the fat stops boiling;
17. After that, wrap the jars with a warm towel and leave to stand for 1-2 days;
18. Storage can be stored in a cool room. This stew can be stored for 1 year.

Cooking meat preparations in a slow cooker

What ingredients are needed for cooking:

• 4 kilograms of pork meat;
• bay leaf - 4 pieces;
• 4 large spoons of table salt;
• 15 black peppercorns;
• 1 small spoon of marjoram.

Cooking time - 5 hours;

Calorie content - 495 kcal.

How to cook homemade pork stew in a slow cooker:

1. First you need to rinse the meat well under cool water and wipe it with a paper towel;
2. If there is a film, veins on the surface of the pork, then they should be cut off;
3. Cut the meat into medium pieces. The size of each slice should be 5 cm wide and long;
4. Next, lay out the pork pieces in the capacity of the multicooker;
5. We select the "Extinguishing" mode and the time is 5 hours. Stew only meat, no need to add water, salt, pepper to it. In the process of stewing, all the necessary fat will be released from the pork, which will not allow the meat to dry out;
6. About an hour before readiness, you need to open the multicooker container and add salt, bay leaf, peppercorns and other spices to the meat;
7. Salt should not be too much, but not too little. It is due to this component that the shelf life is ensured;
8. Close the multicooker and continue to simmer;
9. In the meantime, we wash the jars and sterilize them over steam or in the oven;
10. If you decide to sterilize the jars in the oven, then put the container there with the neck down, select a temperature of 150 degrees and leave it to be sterilized for 15 minutes;
11. Covers should be boiled for 5 minutes;
12. Next, lay out the meat in jars, pour the remaining fat;
13. We cover with lids, but do not close too tightly;
14. We put the container in the oven, leave it to languish at 200 degrees for 20 minutes;
15. Then we take everything out, roll up the lids;
16. As soon as the stew has cooled, it must be removed in the refrigerator or in the cellar for storage. Can be taken out to the balcony;
17. Such meat stew is stored for 6 months.

Pork stew at home is soft, juicy, fragrant. For a change, you can add greens, various spices, fragrant herbs to it. It can be used to prepare any dishes - soups, cereals, potatoes, pasta.

In addition, it is stored for a long time, so it can be safely harvested for the winter. You can store it in a cool place on the balcony, in the cellar, in the pantry, in the refrigerator. On average, meat is stored from 3 months to one year.